Trim the meat of any fatty parts and gristle. Cut it with a sharp knife into small cubes a few millimeters thick and then combine the meat in a steel bowl.
Just before serving, season the meat with a drizzle of extra virgin olive oil, salt and ground black pepper to taste, lemon juice if you like it.
Then proceed to assemble the dish by arranging mestica or field radicchio leaves on the bottom of the dish after having washed and dried them.
With the help of a pastry ring or, in its absence, with a spoon, arrange the Chianina tartare in the center of the plate, taking care to create a small crater on its top where the raw egg yolk will be placed.
With the appropriate mandolin, cut your marzuolo truffle or other type of truffle directly on the tartare, depending on availability, garnishing everything with flakes of Parmesan Reggiano.
